"Cultivate your life - you are what you grow -
inch by inch, row by row"

Welcome!

I'm a wife, mom, long-time organic gardener and now a new organic farmer, Registered Dietitian (RD), author of the book A Dietitian's Cancer Story and website CancerRD.com. In between all that and more, I am a multiple-time cancer survivor. My website focuses on nutrition information for cancer survivors, however I began this blog in June 2007 to share a wider scope of my thoughts about life as a cancer survivor, food and nutrition, growing food, recipes, our environment, and the urgent need for developing food systems that promote health not disease, ecological sustainability, and social justice.

In January 2009, I began my blog "365DaysOfKale" to write about my passion for "all things kale" and the CancerVictoryGardens™ blog in March 2009 to help everyone touched by cancer cultivate health through a garden's nourishment of body and soul.

I have slowly begun combining the content on my website www.CancerRD.com with my three blogs. One day (no promises), it will all be available to find and read from one easy website, which will still be www.dianadyer.com because I am not really all that clever or creative with words. I'll let you know when the 'launch' is closer.

My Book

Personally autographed copies of the most recent printing are available at Nicola's Books in Ann Arbor, MI (734-662-0600, nicolasbooks.com). Proceeds donated to research funded by The American Institute for Cancer Research (aicr.org, 1-800-843-8114)

Cancer Nutrition Websites

Disclaimer

All material on this blog is for informational purposes only. Please consult your personal physician and health care team for advice that pertains specifically to you. The author of this blog disclaims any liability arising directly or indirectly from the use of the information on the blog.

Tuesday, March 23, 2010

Recipe: Eggs with Bok Choi

On my 365DaysofKale blog, I posted a recipe for Eggs with Kale, that is essentially the same as this one. However, I wanted to show you how beautiful and easy it was to use half of the first locally-grown bok choi of the year that I purchased at the Ann Arbor Farmer's Market last week.

Special Note: as mentioned above, start cooking the brown rice first and then time the chopping and cooking of the vegetables and eggs to coincide with the time that the rice is done. I often have left-over rice in the freezer all ready to thaw for a quick meal.

(1) Chop all vegetables(2) Heat olive oil in pan over medium high(3) Add onion and garlic, heat until translucent but not brown(4) Add other vegetables, heat until starting to wilt(5) Make little "nests" or depressions in the pile of vegetables in the pan(6) Crack open eggs and put one egg into each depression (more than 2 eggs can be used here)(7) Turn down heat to medium, cover pan(8) Cook until the eggs are done the way you like them (I have always like my eggs done, done, done)

Serve over rice, pasta, a piece of toast, or even a baked potato. Sprinkle eggs with smoked paprika if desired, or even a bit of freshly grated cheese.

(Photo: Eggs with Bok choi)

(Photo: Eggs with bok choi over rice with salsa on the side)

I served this dish with some home-made salsa on the side plus some applesauce for a quick, easy, beautiful and delicious meal one night when my husband was out of town. This meal can easily be increased to feed many more people - just use a bigger skillet!

"Cultivate your life - you are what you grow - inch by inch, row by row"